Australian Gourmet Traveller Magazine, June 2012: The Great British Issue

  • Fish pies with lettuce heart and herb salad

    Fish pies with lettuce heart and herb salad (page 38)

    from Australian Gourmet Traveller Magazine, June 2012: The Great British Issue Australian Gourmet Traveller Magazine, June 2012 by Mark Hix

    • Categories: Pies, tarts & pastries; Salads; Main course; Lunch; British
    • Ingredients: red potatoes; fish stock; dry vermouth; onions; fennel; firm white fish fillets; salmon fillets; smoked cod; prawns; pouring cream; anchovies; dill; chervil; parsley; white bread; Parmesan cheese; baby gem lettuce; chives; wood sorrel; mustard cress; canola oil; apple cider vinegar; Tewkesbury mustard
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Notes about Recipes in this book

  • Bacon and Stilton tart

    • Foodycat on February 19, 2020

      So many really good ingredients, I thought it was going to taste a lot more special than it did. It's good, but not WOW. The bacon and the onions both took a lot longer to cook than the recipe specified, and I would have preferred fewer bits (maybe no onion?) to take advantage of the very rich custard.

  • Creamy bacon and celeriac soup with fried chestnuts

    • hewlettn on July 09, 2022

      https://www.gourmettraveller.com.au/recipes/browse-all/celeriac-soup-11391

  • Tipsy cake with brandy apples

    • Jane on April 19, 2013

      Really nice dessert and not too onerous. Moist lemony almond cake with brandied caramelized apples with a sweet/sour cream. The only caveat is that the cake took far longer to bake than the recipe said. I think it should be baked at 175 (350 F) not 160 (325 F) as at the recommended temp the cake was way undercooked in the suggested time.

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  • Published Jun 01 2012
  • Format Magazine
  • Page Count 202
  • Language English
  • Countries Australia

Publishers Text

With articles on food and recipes from all around the world, Gourmet Traveller magazine is a knowledgeable influence on all aspects of food and wine. It is a popular food based magazine all the way from Australia. It is the best authority on the latest top restaurants and recipes for all occasions. The magazine will always contain the best seasonal recipes, classic dishes and cutting edge trendy cuisine.